Brushed with butter and sprinkled with sea salt, this slightly sweet old-fashioned pull-apart bread resembles Parker House rolls in texture. They are festive on a holiday table but easy enough to make any night of the week. The pans filled with unbaked rolls can be stored overnight in the fridge, too.
Though we claim to be rhubarb purists as our grandmother was, we do believe it pairs very well with tart raspberries.
English chef Gill Meyer's love of rye flour shows up all over his book Gather, but this recipe, paired with chocolate and fresh bay leaves is deliciously haunting.
Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.
Baking with olive oil has been a way of life for Mediterranean cooks, and is gaining steam in America. In California, where olive oil is produced and citrus grown, this cake is as common as a yellow birthday cake with chocolate frosting.
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Toasted sliced almonds add a streusel-like crunch to the tops of these Southern bramble-meets-orchard bars.
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This recipe comes from Miss Lily’s, a Jamaican-themed restaurant in New York City.